Ingredients
For the Potato Stacks
- 6 medium Yukon Gold potatoes
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Optional Toppings
- Fresh parsley, chopped
- Extra Parmesan cheese
- Sour cream
- Chives
Instructions
Step 1: Prepare the Potatoes
Wash and peel the potatoes if desired. Using a mandoline slicer or a sharp knife, cut the potatoes into very thin slices, about ⅛ inch thick.
Place the slices in a bowl of cold water for 10 minutes to remove excess starch. This helps the stacks become crispier.
Drain thoroughly and pat dry with paper towels.
Step 2: Make the Seasoning Mixture
In a large bowl combine:
- Melted butter
- Olive oil
- Garlic
- Salt
- Pepper
- Paprika
- Thyme
- Parsley
Mix well.
Add the potato slices and toss until every slice is evenly coated.
Add three-quarters of the Parmesan cheese and toss again.
Step 3: Prepare the Muffin Tin
Preheat your oven to 400°F (200°C).
Grease a 12-cup muffin tin generously with butter or nonstick spray.
Sprinkle a small amount of Parmesan into the bottom of each muffin cup. This creates the crispy golden crust seen in the photo.
Step 4: Build the Stacks
Arrange potato slices into neat stacks inside each muffin cup.
Pack them tightly because they shrink slightly while baking.
Fill each cup nearly to the top.
Sprinkle remaining Parmesan cheese over each stack.
Step 5: Bake
Bake for 45–55 minutes until:
- The tops are deep golden brown
- The edges are crispy
- The centers are tender when pierced with a knife
If the tops begin browning too quickly, loosely cover with foil during the final 15 minutes.
Step 6: Cool and Remove
Allow the potato stacks to rest in the muffin tin for 5 minutes.
Carefully remove using a spoon or small offset spatula.
The Parmesan crust should release easily and remain crisp.
Tips for the Best Potato Stacks
- Yukon Gold potatoes provide the best creamy texture.
- A mandoline ensures evenly sliced potatoes.
- Dry potatoes thoroughly after soaking.
- Fresh Parmesan creates a crispier crust than pre-shredded cheese.
- Do not overcrowd the muffin cups.
Variations
Cheesy Garlic Version
Add:
- 1 cup shredded cheddar cheese
- ½ cup mozzarella
Bacon Parmesan Stacks
Mix in:
- ½ cup cooked bacon bits
Herb Butter Stacks
Add:
- Fresh rosemary
- Fresh thyme
- Fresh chives
Spicy Version
Add:
- ½ teaspoon cayenne pepper
- Red pepper flakes
Serving Suggestions
These crispy potato stacks pair wonderfully with:
- Steak
- Garlic butter steak bites
- Roast chicken
- Grilled salmon
- Burgers
- Pork chops
The contrast between the crunchy Parmesan crust and the soft potato interior makes them an irresistible side dish for almost any meal. 🍽️